Preparation:

In a hot sauté pan with a little melted butter; add the chicken and onions. Cook until half done. Ad mushrooms and Chipotle Cream Sauce. Bring to a simmer and let cook for another minute. Add the pasta; toss until well mixed. Pour into a warm pasta bowl. Garnish with crumbled cotija cheese and cilantro sprigs.

Marinade Ingredients:

1/4 cup soy sauce

3/4 cup soybean salad oil

1/2 tsp garlic powder

1/2 tsp celery salt

1/2 tsp white pepper

1 tsp cayenne pepper

1/2 tsp dry mustard

1 Tbsp Japanese chiles

Preparation:

Mix all together and let the chicken marinate overnight. Dice the chicken after marinating.

Chipotle Cream Sauce Ingredients:

12 oz heavy cream

2 1/4 oz chipotle in adobo sauce

Preparation:

In a blender, Purée the chiles. Mix in heavy cream until well blended. Add to the pasta in the pan after chicken and vegetables have finished cooking.